Description
A traditional Mexican adobo marinated baked chicken. Enjoy with rice or salad.
Ingredients
- 2 Roma tomatoes
- 4 guajillo chile peppers, stemmed and seeded
- ⅓ large onion
- 1 stalk celery
- 1 carrot, peeled
- 1 clove garlic
- 1 cup chicken stock
- 2 tablespoons chicken bouillon granules
- 2 pounds chicken breasts
- 3 bay leaves
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Place tomatoes
- 2 guajillo peppers
- onion
- celery
- carrot
- and garlic into a large pot and cover with water; bring to a boil. Reduce heat to medium and simmer until vegetables are tender
- 15 to 20 minutes. Drain.
- Blend vegetable mixture
- chicken stock
- remaining guajillo peppers
- and chicken bouillon together in a blender or food processor until sauce is smooth.
- Place chicken in a baking dish and pour sauce over and around chicken to cover completely. Top with bay leaves.
- Bake in the preheated oven
- stirring sauce every 20 minutes
- until chicken is no longer pink at the bone and the juices run clear
- about 60 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Prep Time: 15 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 30 mins
Servings: 4